Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Candied Butternut Squash

  • Yield: 3 cups


  • 3 cups peeled and diced butter squash, about 1 large squash (1/2-inch dice)
  • 3 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 turns freshly ground black pepper


  • In a pot of boiling water over high heat, cook the squash with 1 teaspoon of salt until the squash is tender, for about 7 minutes. Remove from the heat and drain.
  • Melt the butter in a large skillet over high heat. Add the squash and the remaining ingredients and glaze the squash, shaking the pan and stirring, for about 2 minutes. Remove from the heat.